Red Velvet Cupcakes

Decked with glitter and iced snowflakes, these sprightly cupcakes are a sweet way to celebrate the holidays. But topped with just the cream cheese frosting (delectable on pumpkin bread or carrot cake), they're a tempting treat year-round.

Heat oven to 350°F. Line two 12-cup muffin tins with paper liners. In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder and salt.

Using an electric mixer, beat the granulated sugar, food color, vinegar, 1 tsp vanilla and 3/4 cup (1 1/2 sticks) butter in a large bowl until light and fluffy. Beat in the eggs one at a time. Reduce the mixer speed to low and alternately add the flour mixture and buttermilk, mixing just until incorporated.

Divide the batter between the pans and bake until a wooden pick inserted in the center comes out clean, 18 to 20 minutes. Let the cupcakes cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.

Transfer 1/2 cup of the icing to a small bowl and tint red using the paste or gel; transfer to a pastry bag fitted with a writing tip. Transfer 1/2 cup white icing to a pastry bag fitted with a writing tip. Working with one cupcake at a time, frost the cupcakes with the remaining white icing, then immediately dip in the sanding sugar to coat completely; repeat with the remaining cupcakes. Using the icing in the pastry bags, pipe snowflake decorations on top.

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